萝卜肉质根膨大过程中主要营养物质含量的变化  

Content Changes of Major Nutrient Components During Root Expansion of Chinese Radish

作　　者：刘贤娴[1] 王淑芬[2] 史庆华[1] 

机构地区：[1]山东农业大学园艺科学与工程学院,山东泰安271018 [2]山东省农业科学院蔬菜研究所,山东济南250100

出　　处：《山东农业科学》2008年第9期22-24,共3页Shandong Agricultural Sciences

基　　金：山东省农业良种工程项目(2005LZ05;2006LZ05;2007LZ007A);国家"十一五"支撑计划子课题(2006BAD13B06-4-5);国家科技支撑计划项目(2008BADB1B03);国家行业科技项目(NYHYZX07-007);山东省农业科学院博士基金项目(2007YBS003)资助

摘　　要：以不同皮色、肉质色萝卜为试材,采用常规方法对肉质根膨大过程中主要营养成分的含量进行了系统测定,结果表明:可溶性蛋白、VC、粗纤维的含量呈逐渐降低趋势,可溶性糖含量逐渐升高,淀粉的含量在整个肉质根膨大过程中呈"S"型变化,进入迅速生长期后,淀粉含量迅速下降,其后开始逐渐回升,进入成熟期又开始回落。"破肚"后氨基酸含量迅速下降,之后又开始迅速回升,在膨大期的后期下降,成熟期逐渐升高。The content changes of the major nutrient components during root expansion of Chinese radish were studied using the routine methods. The results showed that the contents of soluble protein, Vitamin C （Vc） and crude fibre decreased while the soluble sugar content increased. The change of starch content showed the ＂S＂ trend ： it decreased in the rapid development stage but increased later, and it decreased again when the root ripened. The content of amino acid decreased rapidly at the stage of the primary cortex split, and increased later; at the end of the root expansion, the content of amino acid decreased and then it incresed gradualy during the ripening.

关 键 词：萝卜 可溶性蛋白质 游离氨基酸 可溶性糖 淀粉 粗纤维 

分 类 号：S631.101[农业科学—蔬菜学]